Lemony Snow Pudding with Rose Custard Sauce

• Refrigerated

  • 3 Egg yolks
  • 3 Pasteurized egg whites

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 1/4 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 2 cups Whole milk

• Desserts

  • 1 tbsp Gelatin

• Beer, Wine & Liquor

  • 1/2 tsp Rose extract

Found on boulderlocavore.com

Description

Directions

• Place the gelatin in ¼ cup cold water; stir to combine. Add to 1 cup boiling water to dissolve the gelatin.
• Add lemon juice and sugar to the gelatin mixture. Place in the refrigerator or in an ice bath to thicken the mixture to the consistency similar to egg whites (about 30-45 minutes; using an ice bath speeds the process along).
• Once gelatin mixture is thickened, using a mixer together the egg whites and salt to form soft peaks. In a separate bowl, using a mixer whip the gelatin mixture until frothy.
• Combine the whipped egg white mixture and the gelatin mixture and beat until light and creamy. Pour into a bowl (which you’ll serve from), cover and place in the refrigerator to chill until firm (about 2-3 hours).
• Place egg yolks in a heatproof bowl and whisk. Set aside.
• Set up an ice bath with a large outer mixing bowl lined with a small amount of ice and a heatproof bowl on the ice as well as a strainer on top of the inner bowl (click here to see an ice bath). More ice will be added once the hot liquid is poured into the inner bowl.
• In a medium saucepan, combine milk, sugar and salt. Bring almost to a boil over low or medium-low heat. Pour a small amount into the egg yolks, whisking all the time. _Note: if the milk is too hot, it will scramble the egg yolks or if the hot milk is poured into the yolks without whisking which tempers the heat.
• Return the egg yolk/milk mixture to the remaining milk in the saucepan. Over low or medium-low heat, whisking constantly heat until the custard begins to thicken (around 15 minutes). _Note: the thickening process goes slowly then will speed up incredibly at the end. When the custard is thickened it will leave a coating on the whisk vs. drip off like water.
• Immediately remove from heat, pour into the inner bowl of the ice bath through the strainer to remove any cooked egg particles. Pack the outside of the inner bowl with more ice to hasten the cooling process.
• Once the custard sauce is close to room temperature, add the vanilla and rose extracts. Cover and place the bowl in the refrigerator to fully chilled; approximately 1 ½-2 hours.